Following a search for the nation’s “Best Dressed Meals” using Crosse & Blackwell products, Buitoni mixes or Nestlé European Style Mousse Mix, Nestlé USA’s Specialty Foods Group awarded the grand prize to Maryland resident Judy Murphy for her Roasted Pork Tenderloin with Walnut Curry Stuffing and Red Currant Glaze recipe. Inspired by her love for Latin-style foods, Murphy features a delicious combination of sweet and spicy flavors in her winning recipe. The spicy walnut stuffing and sweet glaze, made with Crosse & Blackwell Red Currant Jelly, truly complement the juicy, tender pork.
2 tablespoons margarine
1 1/2 cups walnut halves, chopped and divided use
1 teaspoon curry powder
4 teaspoons olive oil
1 large clove garlic
1 1/2 pounds pork tenderloin
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 (12-ounce) jar CROSSE & BLACKWELL® Red Currant Jelly
2 teaspoons sherry cooking wine
1/2 teaspoon crushed red pepper
1 teaspoon apple cider vinegar
1/2 teaspoon ground ginger
2 tablespoons diced shallots
FOR PORK: PREHEAT oven to 350° F. MELT margarine in small skillet over medium heat. Add walnuts; cook, stirring frequently, for 1 to 2 minutes or until lightly toasted. Reserve 1/2 cup walnuts for garnish.
PLACE remaining walnuts, curry powder, oil and garlic in food processor; cover. Process until finely ground, approximately 5 to 7 seconds.
BUTTERFLY pork tenderloin by cutting along the length with a sharp knife to within 1/2 inch. Press open. Evenly spread walnut mixture down center. Pull pork together; secure with skewers or tie with cooking string. Combine coriander, cumin, salt and pepper in small bowl; rub over pork. Place pork seam side down in 13 x 9-inch baking pan.
BAKE for approximately 1 hour or until internal temperature reaches 170° F. Remove from oven; allow to rest for 5 minutes. While pork is resting, prepare sauce.
FOR GLAZE: COMBINE jelly, sherry, crushed red pepper, vinegar, ginger and shallots in small saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Cover to keep warm.
SLICE pork into 1/2-inch slices; arrange 2 to 3 slices per plate. Spoon glaze over pork; sprinkle with reserved walnuts.
Makes 3 servings.